Buuz - Бууз

Small filled pockets, steamed

The ingredients for dough and filling of the Buuz are exactly the same as with
Khuushuur and Bansh,
the differences are in the size, shape, and cooking method. Buuz are cooked
under steam, and usually have an opening at the top.

A variety of Buuz made with yeast dough are called Mantuun Buuz.

Ingredients

Dough

250

g

Flour

1.5

dl

Water

Filling

300

g

Minced meat

Traditionally, mutton is used, other types of meat such as beef work
just as well.
Mongolians consider fat meat to be of higher quality, but there's
no problem in using western style lean meat.
Borts can also be used.

1

p.

Onion

Minced

2

p.

Garlic cloves

Minced

3-5

tblsp.

Water

Salt
Pepper
Caraway

Prepare the Filling

Mix minced meat, onion and garlic.

Add water until the mass is smooth to work with.

Add enough salt and spices (the dough has no salt).

Prepare the dough

Mix flour and water to create a pliable dough. Let it rest for 15 min.

Cut the dough into 2 cm (0.8 in) thick slices, roll the slices.

Cut the rolls into pieces of 3 cm (1.2 in), flatten the pieces
with a finger.

Form the pockets

The decorative design of the buuz is a matter of honor for the cook.
At first, the result will probably look a bit clumsy. Mongolian experts
produce small miracles in no time almost without looking.

There are several different possibilities to form the buuz, but the
beginning is always the same.

The pieces of dough are rolled into circles of about
7 cm (2.8 in) diameter, making the center slightly thicker than the
edge.
It is best only to roll as many circles you can process further within
a few minutes. Forming the pockets will be more difficult when the
dough is already starting to get dry.

Hold one circle the open hand (the left one for righties) and
place about one tea spoon of the meat mass in the center.

Round Buuz

This is the most traditional shape, and differs the most from the
other forms of mongolian filled pockets.

Fold the edge at one side, and press it together with your fingers.

Create another fold next to the previous one, slightly offset to
the outside, and press it together as well.

Continue this way, continuously rotating the buuz as you go along.

When done right, then this will result in a ring, which keeps
the pocket together at the top.

A small opening remains open in the center.

Folded Buuz

This method doesn't require as much dexterity, but also yields
an esthetically pleasing result.

Fold the circle from both sides, and press the opposing edges together
in the middle over the meat.

Fold the edges from across as well, and press them together into
the previous connection.

The result is a flowerlike pouch, with four openings around the top.

With a little practise, you can also try to make six "petals".

Semicircular Buuz

This shape is normally reserved for Khuushuur or Bansh, but as shown
here, it is extremely quick to produce.

Fold the circle into half, to crate a crescent shape with the
edges lying on top of each other.

Press the edges together along the semi circle to close the Buuz.

Place the Buuz on its "back", and compress the round edge by lifting
the ends. This will result in various shapes, with a meandering edge.

Cooking the Buuz

The finished Buuz are cooked under steam without pressure.
The easiest way to do this is a special pan with perforated inlays.
Such inlays are also available for normal pans. Flat and wide inlays
are used for the wok type pan used on the stove in the yurt.

Oil the inlays, or dip the bottom of each Buuz in oil.

Place the Buuz on the inlay, ideally without touching each other.

Fill sufficient water into the bottom of the pan.

Insert inlays, close the lid, and don't open it anymore until
the Buuz are finished.

Keep the steam going for about 15 min.

Now open the lid, and fan some air to the Buuz, eg. with a cutting
board. This will give them a glossy look, and a tasty looking slightly
reddish color.

Serving suggestions

The tradition mongolian cuisine knows very little vegetable, so that
the Buuz are considered a complete meal (possibly with Ketchup or other
condiment). Served this way the quantities given are good for 2 people.

When served with vegetables or other side dishes, the quantities should
easily feed 4 people.

Of course, modern technology won't stop even in front of traditional dishes
like Buuz. All of Buuz, Bansh, and Khuushuur are sold in mongolian supermarkets
frozen and packaged and ready to cook. But the results of our comparative
experiments were unambiguous: Handmade tastes better almost by principle!